I’m a tea person.
I’ve just never liked coffee, the flavor of the bean is too bitter for my taste. Tea, on the other hand, is the most delightful little plant the Lord ever made. On top of its incredible medicinal properties and flavor varieties, it’s just really delicious.
“Latte” just means “a drink made with steamed milk”, usually coffee but sometimes tea. And while everyone is familiar with the chai latte (“Golly, it’s like Christmas in a cup!”) today I’d like to share my recipe for the London Fog. This is the drink that made undergrad Anna ok with jazz improvisation class at 8 in the morning. It was good to me then and it’s good to me now.
It’s really quite simple in preparation (and can be made vegan or keto friendly instantly), so let’s talk real quick about the ingredients. They make all the difference:
MILK: In general, I’m just a fan of almond milk. I far prefer it to cow’s milk (or any other) in consistency and flavor, and use it in all lattes. I haven’t yet figured out how to make it, but that’s on the horizon. If you’re not a fan, or are just really into calcium, you can use whatever milk you prefer. Just keep in mind that cow’s milk has a thicker consistency and makes for a richer drink.
TEA: Yes, I will use tea bags. But more often than not, I prefer tea sachets (the little mesh pyramids with actual loose-leaf tea) as it provides a fuller flavor all the way around. My personal faves are Harney and Sons Earl Grey Supreme and, for a more intense smokey thing, the Ambessa Earl of Harlem.
Also, while caffeine has absolutely no effect on me, you should probably know that earl grey tea is pretty up there. Decaf variations do exist, though.
VANILLA: Cause why not. It makes everything better. While everyone may not have the 1 liter glass jug from Mexico that I’m used to, do yourself a favor (or flavor) and get actual pure vanilla extract, not imitation vanilla. We keep it real over here.
COCONUT OIL: This is the little secret ingredient that not only gives a nice silkiness and nutty finish to the drink, but is also crucial in creating the foam. It’s also a lovely healthy fat and is good for just about anything in my opinion.
SWEETENER: So, this is really up to you. Sugar, turbinado, coconut sugar, honey, erythritol, splenda, whatever; the point here is just to sweeten the milk and bring out the flavors of the tea. I’ve included measurements for the stuff I’ve used in the past, but basically whatever you use in your coffee or tea will work. You just might need to taste it a little as you sweeten.
BLENDER: I’ve used both a standard blender and a compact personal blender (like a Nutribullet) and they both work. If you don’t have access to any blendy thing and are desperate for a drink, you can always shake it up in a sealed jar. The foam is not as present, but it does the job.
Ok, you’re only 10 minutes away from a hug in a mug. Here’s my official recipe!
WHAT YOU’LL NEED:
-1 c almond milk (or milk of choice)
-1 earl grey tea bag
-½ tsp pure vanilla
-1 tsp coconut oil
-Sweetener: 1 tbsp honey or sweetener of choice OR 1 drop liquid sucralose
HERE WE GO:
Heat the almond milk in a saucepan over low heat, just to get a little simmer going. You can basically throw the tea bag in there while it’s heating if you ask me, or wait until the milk is hot and steep the tea for 4-5 minutes.
Remove from heat and stir in vanilla, coconut oil, and whatever sweet thang you choose. Discard tea bag. Transfer to blender and whip that bad boy for at least a full minute. Pour immediately into mug and make sure to get all that good frothy foam (a spoon is handy).
Serve with lemon wedge
I sometimes like to put the tea bag into the mug. I’m not sure if it further enriches the flavor, though I like to think so. There’s just something about that little tag coming out of the cup that screams HEY I’M TEA and I love it.
Aaaannndd of course I made a little playlist to set the kitchen in the right mood. It's just long enough to make and enjoy a Fog.
Happy drinking! Jazz on,